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Caesar Salad with Roquefort & Walnuts
Dressing:
4
4
2
2
1
1
1
flat anchovy fillets or to taste, rinsed and drained
garlic cloves, peeled
teaspoons sherry vinegar
teaspoons fresh lemon juice
teaspoon Worcestershire sauce
/2 teaspoon dry mustard
/2 cup extra−virgin olive oil
Walnuts:
2
3
cups walnut halves
/4 cup confectioners' sugar
vegetable oil for frying
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4
heads romaine lettuce, the pale green inner leaves washed, spun
dry, and torn into bite−size pieces (about 12 cups)
1/2 cup Roquefort cheese, crumbled
Make the dressing: Mince and mash the anchovies with the garlic to
form a paste. Whisk together the anchovy paste, vinegar, lemon juice,
Worcestershire sauce and the mustard in a small bowl. Add the olive
oil in a stream, whisking, and whisk the dressing until it is
emulsified.
Make the crispy walnuts: In a saucepan simmer the walnut halves in
water to cover for 5 minutes, or until they are slightly softened.
Drain the walnuts and transfer to paper towels to dry completely.
In a bowl toss together the walnuts and the confectioners' sugar.
Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until
they are brown and crisp. Transfer the walnuts as they are fried with
a slotted spoon to a baking sheet and season with salt and cayenne
pepper. Cool.
Caesar Salad with Roquefort & Walnuts
25
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